The Ultimate Chicken & Noodle Casserole

By Cookie67

Cremini mushrooms, asparagus, roasted peppers and almonds update this classic hotdish.

Ingredients

• 6 oz. dried gemelli pasta (1-2/3 cups) or dried medium noodles (3 cups)
• 2 Tbsp. butter or margarine
• 1-1/2 cups sliced cremini mushrooms or sliced button mushrooms
• 1 cup chopped onion
• 3 cups chopped cooked chicken*
• 1 15-oz. bottle mushroom alfredo pasta sauce
• 1-1/2 cups shredded Italian-blend cheeses (6 ounces)
• 1 9- or 10-oz. pkg. frozen cut asparagus or frozen peas, thawed
• 1/2 cup dairy sour cream
• 1/2 cup finely chopped bottled roasted red sweet peppers
• 1 tsp. dried fines herbes or Italian seasoning, crushed
• 1/2 cup panko (Japanese bread crumbs) or fine dry bread crumbs
• 1/4 cup sliced almonds or chopped pecans, toasted
• 2 Tbsp. grated Parmesan cheese
• 2 Tbsp. butter or margarine, melted

Details

Servings 6

Preparation

Step 1

1. Cook pasta according to package directions; drain. Return to pan.

2. Meanwhile, in a large saucepan, heat 2 tablespoons butter over medium heat until melted. Add mushrooms and onion; cook and stir until mushrooms are tender. Stir into pasta along with the chicken, pasta sauce, Italian-blend cheeses, asparagus, sour cream, sweet peppers and fines herbes. Transfer mixture to a 13x9x2-inch baking dish (3-quart rectangular).

3. In a small bowl, combine panko, nuts, Parmesan cheese and 2 tablespoons melted butter. Sprinkle over chicken mixture. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until heated through and topping is golden. Makes 6 servings.